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This Tomatillo Salsa Verde is a versatile recipe that’s perfect in enchiladas, chili verde, salsa verde chicken and more! It’s easy to make and tastes fresh and delicious.
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This Tomatillo Salsa Verde is a regular staple at our house and one of our favorite salsa recipes. It’s not just for dipping chips, although one of my favorite snacks is a bag of tortilla chips and a big bowl of this salsa. I love to use it as a base for chili verde, to throw in the crock pot with pork or chicken, homemade enchiladas, over rice and beans and so much more. My lovely neighbor recently brought me a huge bag of tomatillos, and I immediately husked them and made a huge batch of this salsa verde recipe. It comes together so easily and tastes so yummy, you’ll want to make some fresh green salsa for your family too!
Ingredients in Tomatillo Salsa Verde
While it may seem like there’s a lot of little ingredients in this salsa verde, it’s all the flavors that make this homemade salsa verde recipe unique and so delicious. Simply combine all the ingredients in a pan and bring to a boil. Then simmer for an hour and you’re done! Here’s what you need:
- Tomatillos – Place tomatillos in a food processor and blend until the desired consistency. Sometimes even a few pulses is all you need.
- Onions -yellow or white onion, coarsely chopped
- Garlic – Start with four cloves of garlic, and mince or finely chop. If you like garlic you can certainly add another clove.
- Serrano pepper – These peppers are MUCH hotter than jalapeno peppers so make sure to get all the seeds out (that’s where the heat lives).
- Cilantro – one bunch, finely chopped
- green chilis – I use a 15 ounce can of chopped green chilis
- Green Tabasco sauce – you can find this at the Mexican food aisle in the grocery store.
- Vinegar – regular white vinegar works great
- Cumin – this spice gives the salsa a warm, nutty flavor that pairs beautifully with the spiciness of the peppers.
- Dried oregano – you can use fresh oregano if you have it on hand
- Salt – to taste
- Sugar – about a tablespoon or more if you like it a bit sweeter.
What are Tomatillos?
If you’re among those who think of tomatillos are a baby tomato, you’re not alone. Even the Spanish name translates to “little tomato.” But they are actually something entirely different. They’re a fruit —just like tomatoes are a fruit — and are sometimes called “husk tomatoes” because they grow inside green papery husks. Tomatillos are a bright green color, which fades a little when you cook them. Despite the shared color resemblance, tomatillos are different than green tomatoes too. Mainly because of the husk in which they grow. They’re popular in many Mexican recipes or used in salad dressing or green sauce.
Frequently Asked Questions about Tomatillo Salsa Verde
You can roast tomatillos in the oven, under the broiler on a baking sheet lined with foil, or boil them in water (as discussed above).
Tomatillos have a unique flavor that differs from tomatoes, so if you want to substitute tomatoes for tomatillos in a recipe, try to using an under ripe tomato and add a squeeze of fresh lime juice.
Yes! You can also can this salsa. Just throw it in jars and process as you would canned salsa (check out our homemade canned salsa recipe).
What Our Readers are Saying about Tomatillo Salsa Verde
Love this fresh and delicious salsa! It’s even better than what I have at our local restaurant! – Wilhelmina
I was never a big fan of salsa verde until I tried yours and I love it. I don’t know if its something with yours that is just so good or that I am just so bad at cooking most other times but I just can’t stop eating it. I am always just snacking on it with some chips. – Kristen
One of my favorite salsas!! I love making big batches, so I always have on hand. It’s always a hit! – Natalie
More Mexican Meals
This salsa verde is a great addition to all kinds of Mexican food. Here are a few ideas to turn this salsa into a side for a delicious Mexican meal.
- Crock Pot Mexican Shredded Beef is a go-to recipe for any beef Mexican dish. It’s so good in burritos, tacos, enchiladas, quesadillas, salad or just as is.
- Mexican Chili in a Tostada Bowl is so easy to make and the clean up is even easier. Low in fat, high in fiber, hearty and flavorful, you have to give this dish a try!
- Shredded Beef Taquitos are tasty as a lunch or snack and the perfect way to use up leftover pot roast.
Read Next:75+ Mexican Recipes
Tomatillo Salsa Verde
- Blendtec Blender
- Food Processor
- 2 pounds tomatillos husked (I had a gallon-sized bag full of them, unhusked)
- 2 onions coarsely chopped
- 4 cloves garlic
- 1 serrano pepper seeded and sliced
- ½ bunch cilantro
- 15 ounce chopped green chilis
- 1 tablespoon green Tabasco sauce
- ½ cup vinegar
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt or to taste
- 1 tablespoon sugar
- Blend tomatillos in a blender or large food processor.
- Add onion and remaining ingredients (you may have to do it in 2 batches depending on the size of your blender/food processor).
- Put it all in a large stock potover medium heat. Bring to a simmer.
- Turn heat to low and simmer over low heat for about an hour, stirring every 10 minutes or so.
- Cool and then refrigerate til ready to serve.
- I love to use this salsa as a base for chili verde, to throw in the crock pot with pork or chicken, homemade enchiladas, over rice and beans and so much more.
- If you like garlic you can certainly add another clove.
- Serrano peppers are MUCH hotter than jalapeno peppers so make sure to get all the seeds out (that’s where the heat lives).